This pie could not be easier and I can’t wait for you guys to try it! You will love it! Perfect sweetness to tart ratio and is also the perfect canvas to have some fun with when it comes to topping it. Pour the filling into cooled crust and bake for another 10-15 min or until it’s set - then cool to room temperature and then refrigerate 2-3 hours until fully set. Allow it too cool while you mix all your filling ingredients together. Simply make your cookie crumb base and bake until golden. I can’t wait to try it with lemons or blood oranges the next time they are plentiful. Although I’m pretty sure this tart would be great with any citrus you use. When it comes to the filling I stuck to what the recipe called for. Just swap out the ginger snaps for graham crackers if you prefer a more traditional crust.
#Key lime tarts cracker#
I decided to use ginger snap cookies for the base because I love ginger and lime together but a graham cracker base would be great as well, maybe with a bit of dried coconut in the mix for a bit of a tropical twist. I bought a huge bagful because you really can never have enough limes and lemons and couldn’t wait to try it.Ī lime tart with a ginger snap cookie base I saw that limes were on sale and thought of this pie. I saved this recipe not too long ago from _NYT Cooking_ and I finally got a chance to make it. A quick and easy dessert like this is perfect for the Summer when you don’t feel like making anything that requires too much oven time and is delicious served cold. It also bakes up - crust and filling- in under 30 minutes. When you are craving a citrus pie but don’t want to fuss with pastry cream or a pastry crust this is the best choice. The ginger snap base adds a delicious flavour with lime and a crispy base. I’ve linked the ones I fell in love with but by all means, do your own taste testing and see which one conjures up warm childhood memories and make that your go-to.A silky smooth filling that is so simple to make and only 4 ingredients.
#Key lime tarts free#
I’ve tried various brands of gluten free grahams and honestly, some are terrible. Now, these pies or tartlets (whichever you want to do – if you don’t have mini tart pans, not to worry, any size or shape works!), are generally a breeze for gluten free folks because you don’t have to change the filling at all, and the crust only requires you to find your favorite gluten free graham crackers. However, you can absolutely devour these after they’ve cooled to room temp, because who doesn’t like a nice, warm, limey custard? First off – they’re missing the boat on the full, mouth-puckering power of extra lime juice and zest, and two, who has 3+ hours to freeze a pie? I certainly don’t, so this only requires you to let it cool and (optional) chill it in the fridge for 30 minutes bare minimum. Most other key lime pie recipes will call for less juice, no zest, and require you to freeze the whole darn thing for 3+ hours. This “key lime” pie recipe, then, uses nothing more than your average, humble, grocery store limes (juice and zest) to your heart’s content.
Because, in all honesty, who wants to search around for key limes or key lime juice when you’re one can of condensed milk and three limes away from creamy, tart, buttery bliss? Sometimes we must do what’s easy, not what is right. Upon learning this, though, I changed nothing and went on making key lime pies with all the regular lime juice I could squeeze.
#Key lime tarts full#
Full disclosure: I’ve never actually made a real key lime pie, in fact, I didn’t even know that key limes were an entirely separate fruit than regular everyday limes until I was about 12. Key Lime Pie is one of those mouth-wateringly-tart treats that simply melts you into a puddle of glee that summer is still here.
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